Chipotle Chicken Skewers with Creamy Cilantro-Lime Dip

When I saw this recipe, I knew I had to try it & it did not disappoint! You must try this, NOW! The chicken is spicy, yet sweet & the creamy dip is perfectly cooling. Both my kids ate this chicken with no problems at all which is saying a lot, especially for my picky 4 year old. He is picky to the extreme & will not eat anything even slightly spicy. We just took the chicken off the skewers & pre-coated them with the dip. Our kids gobbled it right up, & even said it was, “Yummy!” That is success my friends!

One thing I love about this recipe is how simple it is. Especially using my new favorite Gourmet Garden Herbs & Spices. I cannot tell you how much I love those little green tubes! I am in love with them! It saves so much prep time & mess! I will not go back to chopping cilantro again!

Anyway, this recipe needs to go on your Summer Grillin’ Bucket List ASAP!!! Get it done, because you will not regret it!

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5 from 1 rating

Chipotle Chicken Skewers with Creamy Cilantro-Lime Dip

Created by Amber Brady

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YieldsYields4 Servings

Ingredients

Chicken Skewers:

• ▢ 2 lbs boneless skinless chicken breasts or tenders , (about 4 breasts or 12 tenders)
• ▢ ¼ cup light brown sugar, gently packed
• ▢ 2 Tbsp Gourmet Garden Cilantro Paste, (or freshly minced cilantro)
• ▢ 1 chipotle chile in adobo sauce, minced; remove seeds to reduce spiciness (*I actually puree the whole can with adobo sauce & freeze ice cube portions which equal about 1 ½ Tbsp each; I used 1 cube, thawed)
• ▢ 2 tsp adobo sauce, (if not using the pureed method I just talked about)
• ▢ 1 ½ tsp salt
• ▢ ½ tsp chili powder
• ▢ ¼ tsp garlic powder
• ▢ ¼ tsp ground black pepper
• ▢ 12 bamboo or metal skewers
• ▢ Vegetable Oil, for grill

Creamy Cilantro Lime Dip:

• ▢ ¾ cup low-fat sour cream
• ▢ ¼ cup low-fat mayonnaise
• ▢ ¼ cup lime juice, from 2-3 limes
• ▢ ⅛ tsp garlic powder
• ▢ 2 Tbsp Gourmet Garden Cilantro Paste, (or freshly minced cilantro)
• ▢ 2 green onions, finely sliced
• ▢ ½ tsp salt
• ▢ ⅛ tsp ground black pepper

Instructions

 

• In a small bowl combine brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder, garlic powder, & pepper. Coat chicken in the mixture, cover & refrigerate for at least 30 minutes & up to 24 hours.
• For the dipping sauce, stir all ingredients together in a bowl. Cover & let stand at room temperature for 30 minutes until the flavors combine. Meanwhile cover & soak bamboo skewers; skip this step if using metal skewers.
• Pre-heat grill. Loosely weave 3 strips of chicken onto each skewer so that they cook evenly. Place prepared skewers onto a plate, keep as much of the marinade on them that you can.
• Grease grill grates with a pastry brush & vegetable oil (may also use a paper towel.) Grill chicken for 5-8 minutes until cooked through, turning half-way. Serve with dipping sauce.

Notes

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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Recipe lightly altered from Mel’s Kitchen Cafe